Name: Easy Egg Pulav recipe by Femina Shiraz at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Eggs 4; Onion (Chopped) 1; Tomato (chopped) 1; Green Peas 1 cup; Basmati rice 2 cups; Mint leaves 2 tbsp; Corriander leaves (chopped) 1 tbsp; Green chilies 2; Ginger (finely chopped) 1 tbsp; Garlic (finely chopped) 1 tbsp; Vegetable oil 6 tbsp; Red Chili Powder 1 Tsp; Turmeric powder 1/4 tsp; Fennel (crushed) 1/2 tsp; Salt as required; Cloves 5; Cinnamon 1 inch piece; Cardamom 2; Black pepper balls 5; Bay leaf a small piece

Ingredients Serving: 4

Eggs 4
Onion (Chopped) 1
Tomato (chopped) 1
Green Peas 1 cup
Basmati rice 2 cups
Mint leaves 2 tbsp
Corriander leaves (chopped) 1 tbsp
Green chilies 2
Ginger (finely chopped) 1 tbsp
Garlic (finely chopped) 1 tbsp
Vegetable oil 6 tbsp
Red Chili Powder 1 Tsp
Turmeric powder 1/4 tsp
Fennel (crushed) 1/2 tsp
Salt as required
Cloves 5
Cinnamon 1 inch piece
Cardamom 2
Black pepper balls 5
Bay leaf a small piece

Instructions

Boil eggs in water with little salt, to avoid breaking. Once they are fully cooked, immerse in water to cool down.
Once they cool down, remove the shell and make 4-5 slits on each egg.
Now take red chili powder, turmeric powder, crushed fennel and some salt in a bowl. Add water little by little to form a smooth paste. Stir with spoon to dissolve any lumps.
Now marinate each egg in this spice mixture well.
Heat about 2 tbsp oil in a pan. Add the marinated eggs one at a time into the oil.
Fry the eggs by turning sides, until all the sides turn nice golden brown. Once done, remove from oil and keep them aside.
Soak the rice for about 15 minutes. Then wash and allow to drain.
Heat the remaining oil in a bigger pan and add the whole spices, that is, cardamom, cloves, cinnamon, black pepper balls, and bay leaf pieces.
Saute for a minute and then add the onions, ginger, garlic and green chilies.
Next add the chopped tomatoes and saute until they turn soft. Next add turmeric powder and mix well.
Add the washed green peas and saute for a minute. Add salt as required.
Once peas are almost cooked, add 4 cups of water and allow to boil. Then add in the rice.
Cook covered for 10-15 minutes on low flame, or until cooked completely and all the water evaporates.
Serve hot with the fried eggs.

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